Posted by ehme on July 22nd, 2008 in Uncategorized

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I think I have about 50 recipes for Green Chili Chicken Enchiladas, and I never use any of them, I just throw stuff together and go TADA! Enchiladas!  This one is From Martha Stewart’s Everyday Food, so it takes forever for her to say, hey toss all this stuff together and stick it in your food hole!  Which I plan on doing tomorrow night.  Tonight is Buffalo Burgers!

• 3 pounds bone-in, skin-on chicken breast halves
• Coarse salt and ground pepper
• 5 garlic cloves, unpeeled
• 2 jars (16 ounces each) medium green salsa
• 3/4 cup heavy cream
• 12 corn tortillas (6-inch)
• 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
• 1/2 cup fresh cilantro, chopped (optional)

1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until 165 degrees. Meanwhile, combine salsa and cream.
2. Reduce oven temperature to 350 degrees.  Shred meat, discarding skin and bones. Peel and chop garlic. (Or hey, you can use that super handy already minced stuff that comes in the jar!  Martha would not approve, but you would save yourself some time.)  Combine chicken, garlic, and 1/2 cup salsa mixture.
3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.